At work, during rest times, my co-workers and I would sit down and chat over lunch or tea break. One of the questions that they ask me is whether I have a girlfriend. This question seems to be very popular especially from those who met me for the first few times. I just replied no. It's true, I never had a girlfriend before. They don't believe me. Their reason? I studied in poly last time (and poly is a hotbed for relationships to form), and I look handsome! Right... To that, I just told them I was nerdy looking with spectacles in poly, only after LASIK surgery did I look the way I am today. Their next response, and this is especially popular with the older set, "Sigh, you make a great boyfriend/husband. You're just so nice and sweet." I just smiled.
Yes I'm currently single. I've always been. I'm not looking too, because my work takes up 6 whole days in a week, sometimes 7. That's my life in F&B. Of course, if she comes, she comes. If she doesn't mind me not being able to spend time with her as often as other couples, then I'll give a relationship a shot. This I feel, would be the biggest criteria for my ideal partner. Anyone still interested? Haha! Private message me in my Facebook account!
Friday, August 29, 2008
Tuesday, July 22, 2008
The first work attachment which kickstarted my F&B career
First 3 months in at-sunrice, Mondays to Fridays 8 - 5 pm, weekends off as usual. It's time to start internship. I got my letter to go for an interview at Senso located at Club Street, so OK I went down, chatted with the head chef for less than 5 minutes and finished. A few days later my chef instructor told me that Senso has rejected me because another student who's graduating soon will be hired as a permament staff. Most of my other classmates have their placements confirmed, leaving me with no place. I was left in suspense for a while. Another letter came, this time to go to il Lido at Sentosa with another classmate. We went there, filled up the employment form and the executive sous chef, a Hong Konger, chatted with us for a while. 2nd term starts and we're confirmed working at il Lido: Italian Restaurant & Bar! This is where my adventure begins.
To cut the long story short, I'll talk about the memorable moments. I was posted to pastry section for 3 months, did meat for 1 month, and then pasta for the last 2 months (actually making fresh pasta for 3 months, 1 month doing meat was during evening service only). Sure I got my fair share of scoldings, but it's all in the name of work. I had to get used to the long hours and no weekends. Good thing I'm easily adaptable to different environments. The people there are generally good, they're willing to teach us newbies. In return, we give our best or at least try.
Some memorable moments: It was Valentine's Day and only the pastry chef and me were doing the desserts for that evening. il Lido has 2 kitchens, one downstairs and one upstairs. Since there's not enough space to store our desserts in the fridge, we had to store some in the kitchen downstairs. I was the runner that day, running up and down to replenish the desserts and plating them to send out to those lovey dovey couples enjoying themselves. Had a good exercise. Come to think about it, I wonder how they enjoy their time together when it's so crowded and every couple is pretty much sitting near each other. That night, I was the last cook to leave the kitchen. I reached home at 1.30 am.
There was a reservation for 8 people on a Sunday night. It wasn't busy that night. My classmate and I were in charge of the dessert station since our pastry chef wasn't around. This group finally came, and our restaurant manager asks our executive chef to go out and meet these people. So OK our EC went out, chatted with them and came back to tell us, "OK we got to do a special menu for STING AND THE POLICE!" Woah we were like WOW! Our meat cook got really excited and hyped up. 8 appetizers, 8 pasta, 7 fish 1 meat, read the captain's order. 8 appetizers went out, followed by 8 pasta dishes. All the same but not on the menu. Then it came to the main course. The fish cook has to do 7 portions, the meat cook only has to do 1. Fish cook does up his 7 portions and finished, the meat cook is still doing his 1 portion (all main course dishes have to be served out at the same time). Fish cook scolds meat cook for being so slow, meat cook retorts back saying this is for Sting and the Police, not for some Tom, Dick and Harry. Main course goes out, but not before the meat cook reminding the waiter to not let anything on HIS meat dish fall down and spoil the plating. A while later, the meat dish came back, it was not cooked to the desired doneness! Everyone laughs at the meat cook so hard! When it came to dessert time, we just plated some sorbet for them, no special decorations whatsoever. They ordered twice, the sorbet must be really good!
I finally went into hot side i.e. the meat station first and then the pasta station later. Seared foie gras & steaks and cooked pasta. Sure it's hot and the pace is very fast, adrenaline is at peak at this time. Over at pasta station, I discovered a passion for making fresh pasta - both noodles (tagliolinni, tagliatelle, papadelle etc.) and stuffed pasta (ravioli, pansotti etc.). It was here that I enjoyed my work most, no one disturbs me, I can quietly fold the pasta with sound only coming out of the pasta machine. I had a great teacher who taught me well :)
My mum came with a friend for lunch, my sister and her friend came on another occasion. I served them special desserts with some sugar decorations to end off their great experience. Nice!
My last day at il Lido was bittersweet. On one hand I was happy to go, on the other I had to say goodbye to people who shaped and moulded me during those eventful 6 months. I gave my resume to the executive chef, if he wants to hire me, I'll gladly work for him. It was the il Lido experience which kickedstarted my F&B career, and it was here that I found a niche for myself. I would love to continue making fresh pasta. The taste is just awesome!
To cut the long story short, I'll talk about the memorable moments. I was posted to pastry section for 3 months, did meat for 1 month, and then pasta for the last 2 months (actually making fresh pasta for 3 months, 1 month doing meat was during evening service only). Sure I got my fair share of scoldings, but it's all in the name of work. I had to get used to the long hours and no weekends. Good thing I'm easily adaptable to different environments. The people there are generally good, they're willing to teach us newbies. In return, we give our best or at least try.
Some memorable moments: It was Valentine's Day and only the pastry chef and me were doing the desserts for that evening. il Lido has 2 kitchens, one downstairs and one upstairs. Since there's not enough space to store our desserts in the fridge, we had to store some in the kitchen downstairs. I was the runner that day, running up and down to replenish the desserts and plating them to send out to those lovey dovey couples enjoying themselves. Had a good exercise. Come to think about it, I wonder how they enjoy their time together when it's so crowded and every couple is pretty much sitting near each other. That night, I was the last cook to leave the kitchen. I reached home at 1.30 am.
There was a reservation for 8 people on a Sunday night. It wasn't busy that night. My classmate and I were in charge of the dessert station since our pastry chef wasn't around. This group finally came, and our restaurant manager asks our executive chef to go out and meet these people. So OK our EC went out, chatted with them and came back to tell us, "OK we got to do a special menu for STING AND THE POLICE!" Woah we were like WOW! Our meat cook got really excited and hyped up. 8 appetizers, 8 pasta, 7 fish 1 meat, read the captain's order. 8 appetizers went out, followed by 8 pasta dishes. All the same but not on the menu. Then it came to the main course. The fish cook has to do 7 portions, the meat cook only has to do 1. Fish cook does up his 7 portions and finished, the meat cook is still doing his 1 portion (all main course dishes have to be served out at the same time). Fish cook scolds meat cook for being so slow, meat cook retorts back saying this is for Sting and the Police, not for some Tom, Dick and Harry. Main course goes out, but not before the meat cook reminding the waiter to not let anything on HIS meat dish fall down and spoil the plating. A while later, the meat dish came back, it was not cooked to the desired doneness! Everyone laughs at the meat cook so hard! When it came to dessert time, we just plated some sorbet for them, no special decorations whatsoever. They ordered twice, the sorbet must be really good!
I finally went into hot side i.e. the meat station first and then the pasta station later. Seared foie gras & steaks and cooked pasta. Sure it's hot and the pace is very fast, adrenaline is at peak at this time. Over at pasta station, I discovered a passion for making fresh pasta - both noodles (tagliolinni, tagliatelle, papadelle etc.) and stuffed pasta (ravioli, pansotti etc.). It was here that I enjoyed my work most, no one disturbs me, I can quietly fold the pasta with sound only coming out of the pasta machine. I had a great teacher who taught me well :)
My mum came with a friend for lunch, my sister and her friend came on another occasion. I served them special desserts with some sugar decorations to end off their great experience. Nice!
My last day at il Lido was bittersweet. On one hand I was happy to go, on the other I had to say goodbye to people who shaped and moulded me during those eventful 6 months. I gave my resume to the executive chef, if he wants to hire me, I'll gladly work for him. It was the il Lido experience which kickedstarted my F&B career, and it was here that I found a niche for myself. I would love to continue making fresh pasta. The taste is just awesome!
Friday, June 13, 2008
I wasn't born to become a chef
No one in my extended family, both father's side and mother's side, is a professional chef. They're all engineers, IT professionals and teachers. The aunties (and a few uncles) can cook well though, haha! Nobody inspired me to cook, so where did I get my inspiration from?
It all started during my turbulant poly days. Quite often, I had to settle my own dinners once school ends because my mum and sister had plans for the night. Bored of eating out all the time, I flipped through my mum's recipe books and started experimenting. Slowly, I "upgraded" to cooking for the family, mum gave me some tips along the way. Eventually, mum noticed that I have some "standard", so she roped me in to help in events like Christmas and other family & friends gatherings. For some reason, everyone commented on how good my food was, in jest they even suggested that I open my own restaurant! Even my mum who has exceptionally high standards says I cook some dishes better than her. They say I have the hands of a chef, and encouraged me to further my skills. To them, a young man with good cooking skills is a rarity, and I'm a diamond in the rough. Back then, I just took their compliments with a pinch of salt. I had never thought of myself becoming a chef, just an Average Joe who cooks for a hobby. Of course it fills me with great satisfaction to see them enjoy the food I prepare for them.
As mentioned in the previous post, I was considering career options after less than a year left in NS (this goes out to all NSFs ORDing soon, better know what you want to achieve after NS, don't get stuck by not knowing what you want to do in life). I didn't want a deadend 9-5 job, more importantly I want to enjoy what I'm working for, the money can come later. Job satisfaction is very important. It was at this moment that I decided to turn a hobby into a career. Thankfully, I had the support of family and friends.
Sure, the chef's life is tough. Long hours, irregular rest days, no social life etc. The list goes on. Well other jobs have their difficulties too. But the moment when your guest puts the food you painstakingly prepared into his/her mouth and you see a big wide smile on his/her face, you know you have achieved your goal, and that satisfaction is wow! This is the path I've chosen, it is a long road, but with God's grace, I'll succeed.
After 'O' Levels, I thought I'll be a biotechnologist. Now after NS, I'm training to be a professional chef. Life has it's twists and turns, but God always guides you to somewhere better. Just go with the flow and trust in God's divine providence. It works for me, it'll work for you too.
=)
It all started during my turbulant poly days. Quite often, I had to settle my own dinners once school ends because my mum and sister had plans for the night. Bored of eating out all the time, I flipped through my mum's recipe books and started experimenting. Slowly, I "upgraded" to cooking for the family, mum gave me some tips along the way. Eventually, mum noticed that I have some "standard", so she roped me in to help in events like Christmas and other family & friends gatherings. For some reason, everyone commented on how good my food was, in jest they even suggested that I open my own restaurant! Even my mum who has exceptionally high standards says I cook some dishes better than her. They say I have the hands of a chef, and encouraged me to further my skills. To them, a young man with good cooking skills is a rarity, and I'm a diamond in the rough. Back then, I just took their compliments with a pinch of salt. I had never thought of myself becoming a chef, just an Average Joe who cooks for a hobby. Of course it fills me with great satisfaction to see them enjoy the food I prepare for them.
As mentioned in the previous post, I was considering career options after less than a year left in NS (this goes out to all NSFs ORDing soon, better know what you want to achieve after NS, don't get stuck by not knowing what you want to do in life). I didn't want a deadend 9-5 job, more importantly I want to enjoy what I'm working for, the money can come later. Job satisfaction is very important. It was at this moment that I decided to turn a hobby into a career. Thankfully, I had the support of family and friends.
Sure, the chef's life is tough. Long hours, irregular rest days, no social life etc. The list goes on. Well other jobs have their difficulties too. But the moment when your guest puts the food you painstakingly prepared into his/her mouth and you see a big wide smile on his/her face, you know you have achieved your goal, and that satisfaction is wow! This is the path I've chosen, it is a long road, but with God's grace, I'll succeed.
After 'O' Levels, I thought I'll be a biotechnologist. Now after NS, I'm training to be a professional chef. Life has it's twists and turns, but God always guides you to somewhere better. Just go with the flow and trust in God's divine providence. It works for me, it'll work for you too.
=)
Monday, June 2, 2008
How it all started... Or is it?
This is the story of a young chef who got into the profession half by choice, half by hard luck... Let the tales begin...
Grade Point Average for NYP Diploma in Molecular Biotechnology - 2.252 / 4.
The feeling of receiving the certificate on graduation day - bittersweet.
Good thing for NS, it took my mind off studies for the time being...
The trouble started when my grades took a spectacular plunge in 2nd year. To cut the long story short, I was a hair's breath away from repeating 2nd year 1st semester. Eventually I did get through, but the damage was done. Even during the final semester, I was close to failing. The prospect of not being able to graduate together with my classmates seemed inevitable. By God's grace, I pulled through. Yet again, irreversible damage done. No way was I able to enter local university with that kind of grades, I don't think foreign universities will even accept me. NS call-up came and I thankfully put aside my academic troubles. For now...
1 year into NS, lao jiao peng status up. Better start thinking what should I do once I ORD. Getting back into biotechnology was out, most of my knowledge has been returned to the lecturers (sorry!). It was here that the chef's job came into light. Yes the job demands long hours and little pay, stress is both mental and physical. I only have to support myself, so why not give it a shot? I sent emails indicating my interest to 3 schools - SHATEC, at-sunrice, Raffles International Training Centre (RITC). Only at-sunrice replied. The other two schools not interested in making business I guess.
OK so I scheduled a school visit to at-sunrice. Had a look around, looks nice and new. Met an old friend even! She has since graduated and now serving her WDA bond. I collected some brochures, asked some questions and left. The school held an open house, so I visited again. Not many people. Small school, not well known (yet), so school population is small, but cozy. Till now, SHATEC and RITC haven't replied me yet. Let's give this school a shot, I thought. Documents to prepare - resume, proof of financial ability, 500-word statement on why I want to become a chef, 2 testimonials, previous academic qualifications, $500 administration fee. Wow so much stuff just for an application to a private school, other schools just see your grades and cash and they accept you. That's not all, the school after looking through all my documents will have to call me for 3 interviews. You heard that right, 3 interviews!
2nd week of April. I was in camp doing my own thing when one of the school staff called. 12th April will be my first interview. Alright time to brace myself. I'm never good with words or expressing myself, so I hoped and prayed for the best. 3 interviewers looked at me and the questions flew - "Tell me more about yourself", "Why do you want to do this", "What's your plan in 5 years time" etc etc etc. I admit I stuttered in the beginning, but felt more comfortable later. Still, I didn't really feel I excelled in that 30 minute interview. Ah well, what's done is done. It was 11.30 a.m. I had lunch at Junction 8. As I was about to pick up my tray, the handphone rang. It was Joanne the admin staff on the other line...
"Hello may I speak to Christian Xavier please?"
"Yes speaking."
"Hi Christian I'm pleased to inform you that you've been accepted into at-sunrice. You'll receive out Letter of Acceptance in a few weeks time."
Moment of stunned silence later... "Erm are you really sure about this?"
"Haha yes I'm sure! You're in. Haha!"
"OK thanks alot!"
"Thank you! We hope to see you again!"
I was sure I could scream for joy. I had to go through 3 interviews, and I'm accepted after just 1?! Someone just pinch me so that I know I'm not dreaming!
20th August 2007 marks the start of my culinary journey. It's been 9 eventful months and I've experienced and learnt much. I still have 6 months to go, and then a one year bond with any F&B location. But I believe I found something special, and I'm in this path in the long run...
Grade Point Average for NYP Diploma in Molecular Biotechnology - 2.252 / 4.
The feeling of receiving the certificate on graduation day - bittersweet.
Good thing for NS, it took my mind off studies for the time being...
The trouble started when my grades took a spectacular plunge in 2nd year. To cut the long story short, I was a hair's breath away from repeating 2nd year 1st semester. Eventually I did get through, but the damage was done. Even during the final semester, I was close to failing. The prospect of not being able to graduate together with my classmates seemed inevitable. By God's grace, I pulled through. Yet again, irreversible damage done. No way was I able to enter local university with that kind of grades, I don't think foreign universities will even accept me. NS call-up came and I thankfully put aside my academic troubles. For now...
1 year into NS, lao jiao peng status up. Better start thinking what should I do once I ORD. Getting back into biotechnology was out, most of my knowledge has been returned to the lecturers (sorry!). It was here that the chef's job came into light. Yes the job demands long hours and little pay, stress is both mental and physical. I only have to support myself, so why not give it a shot? I sent emails indicating my interest to 3 schools - SHATEC, at-sunrice, Raffles International Training Centre (RITC). Only at-sunrice replied. The other two schools not interested in making business I guess.
OK so I scheduled a school visit to at-sunrice. Had a look around, looks nice and new. Met an old friend even! She has since graduated and now serving her WDA bond. I collected some brochures, asked some questions and left. The school held an open house, so I visited again. Not many people. Small school, not well known (yet), so school population is small, but cozy. Till now, SHATEC and RITC haven't replied me yet. Let's give this school a shot, I thought. Documents to prepare - resume, proof of financial ability, 500-word statement on why I want to become a chef, 2 testimonials, previous academic qualifications, $500 administration fee. Wow so much stuff just for an application to a private school, other schools just see your grades and cash and they accept you. That's not all, the school after looking through all my documents will have to call me for 3 interviews. You heard that right, 3 interviews!
2nd week of April. I was in camp doing my own thing when one of the school staff called. 12th April will be my first interview. Alright time to brace myself. I'm never good with words or expressing myself, so I hoped and prayed for the best. 3 interviewers looked at me and the questions flew - "Tell me more about yourself", "Why do you want to do this", "What's your plan in 5 years time" etc etc etc. I admit I stuttered in the beginning, but felt more comfortable later. Still, I didn't really feel I excelled in that 30 minute interview. Ah well, what's done is done. It was 11.30 a.m. I had lunch at Junction 8. As I was about to pick up my tray, the handphone rang. It was Joanne the admin staff on the other line...
"Hello may I speak to Christian Xavier please?"
"Yes speaking."
"Hi Christian I'm pleased to inform you that you've been accepted into at-sunrice. You'll receive out Letter of Acceptance in a few weeks time."
Moment of stunned silence later... "Erm are you really sure about this?"
"Haha yes I'm sure! You're in. Haha!"
"OK thanks alot!"
"Thank you! We hope to see you again!"
I was sure I could scream for joy. I had to go through 3 interviews, and I'm accepted after just 1?! Someone just pinch me so that I know I'm not dreaming!
20th August 2007 marks the start of my culinary journey. It's been 9 eventful months and I've experienced and learnt much. I still have 6 months to go, and then a one year bond with any F&B location. But I believe I found something special, and I'm in this path in the long run...
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